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Originally Posted by Pandur
They say it takes a whole pig to extract the best quality meat to make one single Kulen de luxe. Kulen production, much like Swiss cheese production is a whole science. You cannot make it industrially because it wont have the right aroma, and it wont be it.
I would'nt go too far with the prices, in order to sell more of it. |
To make a good Kulen salame you must put the best meat in it. Also Paprika quality is also essential. The same goes for salt. This goes not only for quality but for quantity of different types of paprika as well. After it's been stuffed all goes to be smoked and a bit freezed.
My old man brought home few yesterday, we always make our own Kulen and sausages....after all we are Sokci.
My grandfather(mother's father) used to organize massive "kolinje" where almost whole family on my mothers side would gather and make kulen, sausages, krvavica, etc...all the kids would gather as well and we would go crazy and stuff.
But as the war came and my granfolks had to leave their home we don't do that anymore....even as they are now back....everyone is now making it on their own....real shame...
Slavonian sausages are also intersting. They are not sausages as in typical german sausage but it is also made in similar way as Kulen but a lot thiner and with lower meat quality and different quantities of paprika and other ingridients. It also needs to be smoked and it tastes great. Same goes for our beacon.
Someone would consider this rather "heavy food" but someone who was almost raised on this as me this comes as a desert almost. Our Beacon is great...especially in summer when you slice it nicely with nice red tomatoes and if posibble nice slice of cheese(posibbly Gouda or Trapista...or any similar home made cheese)....mmmm....the very thought makes me drool.